Hi, I am gooing to gain some insight into blending at different stages and how it affects the product in the bottle. Ie: blending grains in your mashbill and proceding compared to blending low wines, feints, or hearts from different single malt runs.
In other words if I make straight corn liquor, and single malts of barley, wheat, rye, oats, etc - then blend the distillate to make my bourbon or whatever it is going into the bottle @ 80pF'ish.
How different are these methods ? Is blending distillate reasonable? What about blending low wines and backset from different runs?
I love this hobbynand the possibilities for unique spirits are practically limitless.
Thanks!
-j
Blending
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Blending
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Blending
If I am not wrong we have several members that have used that method. Nothing wrong with the method and doing your own tests is one of the better ways of learning.
Re: Blending
+1. You could make them all separate and then create a half dozen different Bourbons in quart jars. Great way to experiment with a bunch of different grain bills without have to buying several batches worth of malts.Bushman wrote:If I am not wrong we have several members that have used that method. Nothing wrong with the method and doing your own tests is one of the better ways of learning.
Swedish Pride wrote:
get a brix reading on said ball bearings and then you can find out how much fermentables are in there
get a brix reading on said ball bearings and then you can find out how much fermentables are in there
Re: Blending
A lot of Canadian whiskeys are blended after distillation, or aging even.